Thai Mango Shrimp ramadan recipes

I love really light meals in Ramadan and much of the time those involve fish and seafood. What’s great about this particular dish is that you can actually use frozen shrimp or fish an let it defrost and cook in the pan- perfect for the weeknight meal rush- especially in Ramadan.

When Ramadan cycles into the longer days of spring and summer, the countdown to sundown becomes a harder task. That’s because longer days mean longer periods of fasting. During the month-long observation, millions of Muslims around the world will adhere to a strict fast from sunup to sundown.

During Ramadan, the iftar — the meal that breaks the fast — often is a community event, with friends and family gathering to pray and feast. This year, many will break their fast in isolation because of the coronavirus.

Cari Terbaik harga udang kupas Produsen dan harga udang kupas ...

For this dish, I use large frozen shrimp. Fresh garlic, limes, fresh cilantro, a jar of roasted peppers and it’s always going to be helpful to have a bag of the Saffron Road Simmer Sauce on hand because that elevates the dish to new heights with all the flavor that’s just packed in there. I particularly chose the new Thai Mango Simmer Sauce because it’s new and I hadn’t tried it yet, but also because I am craving tropical flavors in the summer.

Cara Cepat Kupas Kulit Udang Dengan Cepat, Ini Panduannya ...

The recipe is quite easy in that all you have to do is start with the base- but the important base here is using coconut oil as your flavoring oil. I know, I know about the “new” research on coconut oil and truth me told, I’m not really buying it that it’s not healthy for you. When you use extra virgin, organic and sustainably sourced coconut oil, in moderation (just like anything else), then you are doing the best you can to use the best possible type of coconut oil. That’s just my opinion and my take on it…

So, in this dish, I gently heat the coconut oil, add the garlic, green peppers and the shrimp.

So, in this dish, I gently heat the coconut oil, add the garlic, green peppers and the shrimp.
Next, add the roasted red peppers, and don’t worry if some of the vinegar from the jar makes it into this dish. It’s fine and adds some flavor.

The smell is amazing at this point. And all you really have to do is combine with a spoon. Then, add the Thai Mango Simmer Sauce.

Next, all you do is let it cook for about 15 minutes on low heat. Then, it’s ready to serve.

You want rice? Serve it with rice? Want couscous? Thai noodles? This dish will go great with absolutely anything as a base, if you want.


Thai Mango Shrimp Skillet
Serves 4
Super quick but packed with flavor is the best combination when it comes to weeknight meals, especially during Ramadan. That’s why I love this dish- it brings out some of the best tropical flavors and speaks to enjoyable summertime cooking without all the fuss.
Prep Time
15 min
Cook Time
20 min
  1. 2 tablespoons extra virgin organic coconut oil
  2. 1 green bell pepper, diced
  3. 1 teaspoon diced jalapeño
  4. 4 cloves garlic, minced
  5. 1 pound peeled and deveined large shrimp
  6. 1 roasted red pepper, thinly sliced and chopped
  7. 1 teaspoon sea salt
  8. 1 teaspoon freshly ground black pepper
  9. 2 teaspoons shallots
  10. 1 packet Saffron Road Thai Mango Simmer Sauce
  11. Fresh cilantro
  12. Limes
  1. In a large skillet or Dutch oven, gently heat the coconut oil.
  2. Once warmed, add the green bell pepper, jalapeño and garlic. Then add the shrimp, salt, pepper and shallots Cook until the shrimp change their color to pink.
  3. Pour in the Thai Mango Simmer Sauce and stir well. Reduce the heat to a simmer and cover. Cook for 10-15 minutes, checking to make sure there is enough liquid in pan and it’s not drying out.
  4. Remove from heat and serve with fresh cilantro and lime to top.

Leave a Reply

Your email address will not be published. Required fields are marked *